Categories: Breads, Biscuits 
      Yield: 3 dozen 
  
      1 pk Dry yeast 
      2 tb Water; warm (105 to 115 F) 
      2 c  Buttermilk 
      5 c  Self-rising flour 
    3/4 c  Sugar 
      1 c  Shortening 
  
  Dissolve yeast in warm water.  Stir yeast mixture into buttermilk; mix 
  well, and set aside. 
   
  Combine flour and sugar; cut in shortening until mixture resembles coarse 
  meal.  Add buttermilk mixture; stir until dry ingredients are moistened. 
  Cover and let rise in a warm place until doubled.  Or cover bowl tightly, 
  and store in refrigerator until needed.  (Dough may be stored up to 3 
  days.) 
   
  Punch dough down; turn dough out on a lightly floured surface.  Knead 
  lightly 3 or 4 times. 
   
  Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place 
  biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 
  minutes or until lighlty browned. 
   
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy 
  Coleman.